Happy 4th of July!  I hope everyone has a fun and relaxing day planned with family and friends!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY: Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family.  It’s easy to make, very kid friendly, and yummy!

Ingredients:
2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

Directions
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)
Sides – Sour cream mashed potatoes (4 pts) and green beans (0 pts)

MONDAY: BBQ! We’re having a family BBQ

Pizza Pasta salad – I’ve been using this recipe from Favorite Family Recipes for awhile now and it’s always a hit.  I haven’t been able to find the Bernstein’s dressing, so I just use fat free Zesty Italian.

Ingredients:
1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes, diced
½ c. olives, sliced
¼ c. parmesan cheese
1 bottle Bernstein’s Restaurant Recipe Italian Dressing

Mix together all ingredients and chill in the fridge for at least 3 hours before serving. We like to put it in a tupperware container with a tight lid and flip it upside down, then right side up a few times while it is chilling to distribute the dressing into the pasta better.

Better than Almost Anything Cake ~ Another family favorite – it’s easy to make and so moist!

Ingredients:
1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13×9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

TUESDAY: Alisa’s Mexican Pulled Pork – Marci posted this on her blog while ago – it’s YUMMY!

Ingredients & Directions:
– 1 Pork Loin
– Put the pork loin on your oven broiler tray and broil for 20-40 mins at 400 degrees until browned (The longer you cook it in the over the quicker it will cook in the crock pot, but the crock pot makes the meat tender).
– Slice into the meat in several places. Put browned meat into the crock pot and add tomato sauce until covered (if you like your meat extra saucy add more).
– Add onions, garlic, adobo seasoning (Goya makes a good one), chili powder, salsa, and cumin all according to your tastes. You could also just add a can of canned enchilada sauce or tomato sauce and a packet of taco seasoning.
– Let the meat cook for several hours (at least 4 or 5, but you can leave it in on low all day long) Stir and check fluid levels every couple of hours.
– Slice and tear with fork when tender. You know the meat is completely done when it shreds easily with a fork.
– Meat can be used for tacos, enchiladas, nachos or anything else Mexican. I usually make more than we need. I freeze half it and then keep the rest for various Mexican meals through out thought the week.

WEDNESDAY: Chicken & dumplings (slow cooker)

Ingredients:
4 skinless, boneless chicken breasts
2-3 carrots, sliced
2-3 celery stalks, sliced
1 onion, diced
1 can chicken broth
1 can cream of chicken soup (I use 98% fat free)
1 tsp salt, optional
1 tsp garlic powder
1/4 tsp pepper
paprika
2 pkg refrigerated biscuit dough, torn in pieces (I only use one)

Place chicken, vegetables, soups & seasonings in crockpot and fill with enough water to cover.  Cover with lid and cook on low 5-6 hours.  About 30 minutes before serving, place the torn biscuit dough into the crockpot.  Cook until the dough is no longer raw in the center.

NOTE:  If I don’t have time for the biscuits to cook in the slow cooker, I just cook them in the oven and then tear up the biscuits and add them.

THURSDAY: Chicken & pea pods

FRIDAY: Peppered steak – this is a family recipe that came from my mother in law

Ingredients:
3 cups hot cooked rice
1 lb lean beef round steak (cut into 1/2 inch thick strips)
1 T Paprika
2 T butter
2 cloves garlic, crushed
1 1/2 c. beef broth
1 cup sliced green onions
2 green peppers, cut in strips
2T cornstarch
1/4 c. water
1/4 c. soy sauce
2 lg tomatoes (cut in eighths)

Pound steak to 1/4 inch thick. Cut into 1/4 inch wide strips. Sprinkle meat with paprika. Let stand. Brown meat in butter. Add garlic and brother. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice.

WW points = 7 points/serving  (add an additional 3 points for 1/2 cup rice and 5 points for 1 cup rice), this makes 4 servings.

SATURDAY:  Chicken Taco Rice – I got this recipe from a freezer swap awhile ago – it’s easy to make and everyone loves it!

Ingredients:
2 cups cooked, shredded chicken
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn
On Hand:
Shredded cheddar cheese
Optional Ingredients:
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.
Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.
Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.

*This post may contain affiliate links. Please refer to my disclosure policy for more information

It’s HOT here in Texas and I find that after running around all day in the heat, my energy is zapped and the last thing I want to do is be in the kitchen cooking dinner and getting hotter.  These are some quickie meals that you can throw together without a whole lot of effort and several of them can be cooked in the slow cooker, so it doesn’t heat up your house!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY: Country Ham and Macaroni Casserole – This recipe is always, always my trusty standby.  My whole family loves it, it’s easy to throw together, and I usually have the ingredients on hand.  I think my kids would eat it every night if I’d let them.

Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)

Ingredients:
1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
1 cup dry plain bread crumbs

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.

Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.

WW points = 9 points per serving (with modifications above), makes 6 servings

MONDAY: Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family.  It’s easy to make, very kid friendly, and yummy!

Ingredients:
2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

Directions
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)
Sides – Sour cream mashed potatoes (4 pts) and green beans (0 pts)

TUESDAY: Chipotle chicken taco salad – This recipe is from Our Best Bites

SALAD:

As I was sitting down this morning to work on my posts for the day, I realized it’s Monday and I have no menu plan!  Normally, I plan my menus before I go grocery shopping on Saturdays, but now that I’m off for the summer, I can basically shop any day of the week and my Saturdays are consumed with swim meets right now.

Here’s my haphazard plan that I threw together.  I’m hoping I’ll be better at actually following it this week!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY: Fajitas – I decided to keep it simple and this is something that my husband and dad both love.  I bought pre-seasoned fajita meat from a local grocery sale (it was even part of a meal deal this past week, which was an added bonus!). I also made this cheesecake recipe.  It’s relatively easy and no frills, but my family loves it.

Philadelphia 3 step cheesecake
Ingredients:
2 packages (8 ounces each) Philadelphia Cream Cheese (I use the 1/3 less fat and it works fine)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 T fresh lemon juice
1/2 tsp grated lemon peel
1 Honey Maid graham cracker pie crust

Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in fresh lemon juice and grated lemon peel. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool and refrigerate 3 hours (or overnight). I add a can of cherry pie filling on top.

MONDAY: Teriyaki chicken – I got this recipe from a freezer swap I did.  It’s yummy and so easy to make!  In this case, I’m making a double batch.  I’ll make it the night before and let one sit in the marinade and the other one will go into the freezer for another time!

Ingredients:
1 cup sugar
1 cup soy sauce
1 cup pineapple juice
4 chicken breasts

Directions:
Mix marinade ingredients together and throw in a freezer bag with the chicken breasts. If you use it as a freezer meal, just defrost and cook as you please when ready to eat!

We’ll serve this with some grilled pineapple – YUM!

TUESDAY: Balsamic Chicken (slow cooker) – This recipe was originally posted by Holly on theSimply Clean Living blog.  We’ve tried it a few times now and it is a hit with our family.  We were supposed to have it on Friday, but things didn’t quite work out as planned.

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe
1 large can of diced tomatoes
1 can tomato sauce
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

WW points = 11 per serving (add 2 points for 1/2 cup pasta or rice or 4 points for 1 cup pasta or rice); NOTE:  cut the olive oil to 2 Tablespoons and it cuts this recipe to 5 points per serving!

WEDNESDAY: Our anniversary – out to dinner

THURSDAY: Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family.  It’s easy to make, very kid friendly, and yummy!

Ingredients:
2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

Directions
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)
Sides – Sour cream mashed potatoes (4 pts) and green beans (0 pts)

FRIDAY: Shepherd’s Pie (Slow cooker) – This recipe comes from the 101 Things to Do With a Slow Cooker cookbook

In a separate bowl, combine beef, tomato soup, corn, beans, and basil.  Pour mixture in the bottom of a greased 3 ½ to 5 quart slow cooker.  Spread mashed potatoes on top.  Cover and cook on low heat 5-6 hours.  The last hour of cooking, sprinkle cheese on top of potatoes.

SATURDAY: Pork sammies (slow cooker) – except for the rolls, this is all coming from our stockpile!

Ingredients:
2-3 lbs. boneless pork roast
2 onions, chopped (I omit this!)
12 oz. BBQ sauce of your choice
1/4 c. honey
rolls

Directions: Place meat in slow cooker. Add onions, bbq sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it, serve it on rolls.

*Serving suggestion! Place provolone cheese slices on bolillo rolls along with mayonnaise. Toast the rolls open faced with cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

*This post may contain affiliate links. Please refer to my disclosure policy for more information

I’m so glad that my summer vacation is here!  The past few weeks have been a bit of a “bust” between the end of the school year for me and the kids plus all of their activities.  I’m hoping now we can start getting back on track!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY: Pancakes – Not fancy, I know, but my husband was out of town and I didn’t want to fight with the kids over dinner or waste time making something they wouldn’t eat.  They were thrilled about being able to have breakfast for dinner.

MONDAY: Chicken cups – I found this recipe on Spark People – I needed something that was “portable” and quick and easy to make since we’ve got a swim meet tonight.

Ingredients:
1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Healthy Request Cream of Chicken Soup
2/3 c. FF Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp. black pepper

Directions:
Preheat oven to 400 degrees.

Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.

Bake for 12-15 minutes or until golden brown.

WW points = 5 points for 2 cups or 7 points for 3 cups

TUESDAY: Monterey Chicken – This recipe is so yummy and so easy!

Ingredients:
4 (5 oz.) Boneless Skinless Chicken Breasts1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained (I’m just going to use regular diced tomatoes)
Sliced Green Onions
Pepper

Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.

Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).

Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.